Itim kati

Method

1. 1 Simmer the coconut milk with palm sugar, pandan leaves, and salt, but do not let it boil vigorously.
2. 2 Mix the cornstarch with a little cold coconut milk, then pour it into a pot and stir for 6 minutes until thickened.
3. 3 Using cornstarch instead of egg yolks is a way to make Thai coconut ice cream, resulting in a vegan and slightly chewy ice cream.
4. 4 Let it cool, then refrigerate for 8 hours before whisking.
5. 5 Beat in the machine for 25 minutes, or leave the stone and beat again three times, spaced 40 minutes apart.
6. 6 Served in a loaf of bread or coconut shell with roasted peanuts, grated coconut, and boiled tapioca pearls.

With an appliance

• Microwave 36 min

  Replace steps 1–2: Blend coconut cream, sugar, and pandan leaves at 700W for 3 minutes, then add the dissolved cornstarch and blend for another 2 minutes, stirring every 30 seconds; reduce to about 4 minutes. Low heat ensures the mixture thickens evenly, minimizes oil separation, and eliminates the need to constantly monitor boiling. The cooling and whipping steps remain the same to achieve a fluffy texture.